Grilled Clams with Tomato and Garlic Butter
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
There's something magical about grilling clams that makes you feel like you're cooking at a fancy seafood restaurant, except you're doing it right in your backyard. This recipe comes together in just thirty five minutes total, making it perfect for a weeknight dinner that actually impresses. The tomato and garlic butter sauce is incredibly simple but tastes absolutely restaurant quality, and here's the best part: clams are packed with iron and vitamin B12, which are fantastic for energy and overall health. You probably have most of these ingredients on hand already, so there's no need for a special trip to the store. Trust me, once you taste these sweet, briny clams kissed by the grill and coated in that silky butter sauce, you'll be making them constantly.
Ella x
Ingredients
- 24littleneck clams(scrubbed clean)
- 1½ poundsripe tomatoes(diced small)
- 4garlic cloves(minced)
- 4 tablespoonsunsalted butter
- 237 mldry white wine
- 237 mlfresh basil(chopped)
- 1lemon(zest and juice)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsextra virgin olive oil
Detail level
Instructions
- 1
Prepare your grill for high direct heat, approximately 450°F. While the grill heats, scrub the clams under cold running water with a brush to remove any sand and debris.
Tip: Discard any clams that remain open and don't close when tapped—they may be dead.
- 2
In a small saucepan over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant, then add the diced tomatoes, lemon zest, and red pepper flakes.
Tip: Keep the heat moderate to prevent the garlic from burning, which would create bitterness.
- 3
Pour in the white wine and simmer the tomato mixture for 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices. Season with salt and pepper to taste.
Tip: The tomatoes should soften but still maintain some texture; avoid overcooking until mushy.
- 4
Remove the tomato compote from heat and stir in the fresh basil, lemon juice, and remaining 2 tablespoons of butter until well combined. Set aside and keep warm.
Tip: Adding the basil at the end preserves its fresh color and vibrant flavor.
- 5
Lightly brush the clams with olive oil on both sides. Place them directly on the grill grates with the curved shell side down first.
Tip: Oil helps prevent sticking and creates a light char for added flavor.
- 6
Grill the clams for 3-4 minutes until they begin to open. As they open, carefully transfer them to a serving platter using tongs.
Tip: Don't force open clams that resist—allow the heat to do the work naturally. Discard any that don't open after cooking.
- 7
Once the clams have cooled slightly, use a small knife to gently detach the meat from the shell, keeping them nestled in the bottom shell.
Tip: Leave a small hinge of shell attached so the clam meat stays in place during serving.
- 8
Generously spoon the warm tomato-garlic compote over each clam, allowing the flavorful sauce to pool in the shell. Serve immediately while still hot.
Tip: The warm topping will heat through the clam meat perfectly and create an irresistible finishing touch.
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